Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          black turtle soup beans
   1      cup           onion -- coarsely chopped
   1      cup           celery with leaves -- coarsely chopped
   1      medium        carrot -- chopped
   1                    bay leaf
   1      pinch         thyme
   1      tablespoon    Worcestershire sauce
   2 1/2  quarts        water
   3                    smoked ham hocks
   1      cup           chicken stock
   1      dash          salt -- to taste
   1      dash          crushed peppercorns -- to taste
     1/4  cup           Dry Sack Sherry

Preparation:

CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces lean, diced salt pork or 1 pound cooked, diced bacon. In place of the chicken stock, you may substitute an appropriate amount of chicken base or prepared bouillon cubes. STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other ingredients except salt, pepper, and sherry. Simmer at least three hours or until a bean will crush easily. CHEF'S NOTE: An optional method of preparing this soup that we do not use includes this step: Remove the bay leaf and ham hocks, and puree beans in a food mill or sieve. STEP TWO: Return to heat and add salt, pepper, and sherry. Adjust the consistency to your preference. * If too thin, add a little roux made of equal parts butter and flour. Stir over heat until rich and creamy. * If too thick, add a small amount of chicken stock. To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and lace all over with Dry Sack Sherry. Top with a dollop of sour cr